Lentil and tomato soup with pasta

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 3 garlic cloves
• 2 stalk(s) celery
• 125 g breakfast bacon
• 400 g tomatoes, from the can
• 1 bunch parsley, flat
• 4 sprigs of thyme
• 200 g pasta, small
• 200 g lentils (Puy)
• ½ liter chicken broth
• 2 bay leaves
• Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Finely dice the onions, garlic, and celery. Cut the bacon into small cubes. Wash the herbs and pat dry. Pick off the leaves and finely chop the parsley. Cook the pasta until al dente. Heat the oil in a large pot, fry the bacon, and sauté the onions. Add the diced vegetables and garlic and sauté over low heat for about 10 minutes. Stir in the lentils, add the tomatoes, and bring to a boil briefly. Add the bay leaves and thyme. Pour in the stock and simmer for about 40 minutes, until the lentils are tender. Add more stock if necessary. Add the pasta to the soup and sprinkle with parsley and Parmesan cheese.